Foodies Magazine October Issue 2015

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 70 OCTOBER 2015 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

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WIN

TS VIP TICKEIES D O TO FO XMAS

RECIPES

and top chefs Jamie Oliver Yvette van Boven

OCTOBER 2015 ISSUE 70

JOHN TORODE

An interview with the master chef

SUNNY SIDE UP The brunch bunch with Rachel Allen

HALLOWEEN COCKTAILS l HOME BAKING l SCOTLAND’S SMOKEHOUSES 001_FFCover_spine_1015.indd 1

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WINE DINNER Tuesday 24th November 7pm Number One will host an Italian wine and truffle dinner in association with G.D Vajra, Sapori Truffles and Liberty Wines.

The evening will commence with a canapĂŠ reception followed by a 4-course menu featuring the finest seasonal truffles with matching wines.

4 courses ÂŁ99 per person Advanced booking required @NumberOneEdin

Number One | The Balmoral | 1 Princes Street, Edinburgh 0131 557 6727 | numberone@roccofortehotels.com

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EICC EDINBURGH 13-15 NOVEMBER

FOODIESFESTIVAL.COM ● 0844 995 1111 Fullpage.indd 10

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FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

OOSHKA FESTIVAL It’s anchors away for guests celebrating Scottish drinks.

GOLDEN ERA OF GIN Beer and Skittles make prohibtion cocktails for guests.

EL TORO LOCO LAUNCH Guests enjoy the opening of Grassmarket’s new Mexican street food eatery, with tasty tacos and burritos galore.

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

What’s New

Ella Henderson takes the stage at the O2 Academy on October 15th. Swing by the Revolution Bar for pre-show mix-up Mojitos to put you in the perfect gig mood.

TEE COCKTAIL 45ml Eden Mill Golf Gin 10ml Early Grey Tea Syrup 5ml Benedictine 2 dashes orange bitters Orange zest and a mint sprig to garnish.

The Adamson Bar

ILLEGAL JACK’S EDINBURGH Jack’s is back.

After flooding closed the beloved Lothian Road Tex-Mex restaurant last October, Illegal Jack’s has risen again on the Southside thanks to a successful crowd-funding exercise. If you need a fajita fix, have a taste for tacos or simply want to breath in a burrito then mosey over to Jack’s.

As before, many of the ingredients are locally sourced and it’s all prepared fresh on the premises.

44-45 St Patrick Square, Edinburgh EH8 9ET Tel: 0131 629 2722 www.illegaljacks.co.uk

HARRY’S BAR AND GRILL EDINBURGH Harry’s Bar may have entertained the workers of the West End for decades but, since being taken over by the Shilling Group, the only thing that remains the same is the name. A sleek new look and cutting-

edge cocktail list are big draws, as is the output from the kitchen. Other dishes are available but the star of the show is the grill menu, featuring prime cuts of dry-aged, grass-fed beef cooked on the charcoal-fuelled Josper.

7B Randolph Place, Edinburgh EH3 7TH Tel: 0131 539 8100 www.harrysbarandgrill.co.uk

WINES Bodegas Monteabellón Avaniel Joven, £6.95 The Wine Society A young wine made with no oak and bottled early.

REINA GLASGOW A new bar, bistro and club, Reina is spread over two floors on Hope Street in Glasgow’s city centre. Customers can swing by for lunch in the ground floor bistro, enjoy dinner or book a booth and bottle service in the basement club.

The menus range from simple plates of pasta and the house burger to fillet steaks served with prawn and scallop skewers. Don’t miss out on the frozen cocktails, either.

95 Hope Street, Glasgow G2 6LL Tel: 0141 248 3555 www.reinaclubrestaurant.co.uk

Château Cabaret Rosé 2014, AOP Côtes de Provence, £9.50, Oddbins Elegant, with fresh cherry blossom notes.

DB Family Reserve Pinot Noir 2013 De Bortoli - £9.99, Majestic Rich spice and forest notes.

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AVAILABLE IN ALL GOOD BOTTLE SHOPS AND SUPERMARKETS AND IN OUR ON-LINE STORE www.broughtonales.co.uk

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Tel: 01899 830345

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FOODIES COCKTAILS

THE MARTINEZ The story of the Martinez is one of resillience. If we were to study its DNA, we would see how well it has always adapted to its surroundings.

It started out vermouth based, slung with Old Tom gin and sweetened with maraschino liqueur. It then morphed into a straight vodka drink.

After biding its time as the Martini had its day, it’s re-emerged, in pretty much its original form 45ml No. 209 gin 20ml Vya sweet (Italian) vermouth 10ml maraschino liqueur, 2 dashes orange bitters Expressed lemon peel for garnish Pour the liquid into a mixing glass, add ice, stir forty times, then strain into a cocktail coupe, garnish with the lemon peel, and serve with a smile.

THE SAZERAC The Sazerac is a cocktail of distinctly New Orleans origin: bright, bold – and yes – with bitters. A proper Sazerac is composed of rye, simple syrup, absinthe and Peychaud’s bitters.

60ml Old Potrero rye whiskey 15ml simple syrup 3 dashes absinthe 2 dashes Peychaud’s Bitters 2 dashes Angostura Bitters Expressed lemon peel for garnish l Pour the liquid into a mixing glass, add ice, stir forty times, then strain into a rocks glass over a single stone of ice.

Garnish with the lemon peel and thank God that man invented the cocktail.

Drinking the Devil’s Acre, Duggan McDonnell, Chronicle Books, £15.99

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COCKTAILS FOODIES

High spirits Spooky fun isn’t just for the kids this Halloween

BASIL GIMLET In a very short time, the basil gimlet has come to be considered a modern classic.

It has appeared in many national media outlets and has been appropriated by menus around the country, most notably at Las Vegas’s Bellagio.

5 fresh basil leaves, plus a sprig for garnish 60ml Junipero gin 30ml gresh lime juice 15ml simple syrup Lemon wheel for garnish

l Muddle the basil leaves in a mixing glass, then pour in the liquid, add ice, and shake vigorously. Fine-strain into a cocktail glass, garnish with either the lemon wheel or sprig of basil, and inhale the aroma.

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NEW SHOP!

WINE & BEER The Good Spirits Company are bringing a new independent wine and beer shop to Glasgow's city centre.

We'll be stocking a specially selected range of classic and interesting wines, and a wider variety of craft beers.

0141 332 4481

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info@thegoodspiritsco.com www.thegoodspiritsco.com

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Christmas at Di Giorgio's. Private parties welcome.

Book our delicious set menu now. Buon Natale!

0131 624 4666 Nadia Di Giorgio | Circle By Di Giorgio's 1 Brandon Terrace | Canonmills Edinburgh | EH3 5EA

www.digiorgios.co.uk

Christmas Express lunch from £15

Group menu 3 courses & coffee £30

LIVE JAZZ Tue/Thurs evening Sunday lunch

NOW OPEN ON NEW YEAR’S DAY! 3 Shore, Leith Edinburgh EH6 6QW Tel. 0131 553 5080 theshorebar@fishersrestaurantgroup.co.uk

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TABAC

THE BEER KITCHEN Beer lovers in town are in for a treat at local brewery Innis & Gunn’s latest venture, The Beer Kitchen. In addition to the vastly colourful selection of ales on offer, the beer hub also puts out delicious food that hits the spot and goes down more than easily with a pint or two.

We are led to our table and the vibrant atmosphere and welcoming staff set the tone for a very pleasant evening.

Our lovely waitress for the night, Amanda, is happy to bring us a selection of tasters before we settle for the citrusy Camden Pale Ale and Innis & Gunn’s own White Oak Wheat Beer, both utterly refreshing and layered with flavour. They’re the perfect accompaniment to our shared starter, the Scotch Egg, a crispy ball that manages to be crunchy on the outside and perfectly soft on the inside, and which comes with an Innis & Gun Original brewn sauce.

Our mains arrive promptly after we’ve cleared our plates.

My dining partner goes for the burger and chips and, taking Amanda’s advice, I go for the pork belly. The burger comes with a generous portion of chunky chips that are utterly delicious, and the size is so big it’s hard to finish it all; but you will try. The pork belly is a meat lover’s heaven. Served with a generous side of black pudding and crunchy apple rosti with buttery veg and drizzled with a wholegrain mustard sauce, it’s a rainbow of flavours and textures that complement each other perfectly and deliciously.

We finish the night with the treacle and rum tart, which is served with creamy raisin ice cream and marmalade mottled with fresh blueberries. A sweet finish to a great night.

81-83 Lothian Rd, Edinburgh EH3 9AW thebeerkitchen.co.uk LIDIA MOLINA WHYTE

It would be easy to miss the firstrate tapas style menu at this trendy Barcelonean drinking den. The excellent music, tasty craft beer and stylish decor meant that on a Thursday evening the place was buzzing. Nonetheless, once seated at our candlelit table, we felt as if in a private alcove. We ordered three plates each and it was the perfect amount. From rich and creamy fois gras to deep fried lamb ribs, every dish was a feast. The root veg stole the show however. I feel like I can still taste the reds and purples of the baked carrots and the beetroot salad.

10 Mitchell Ln, Glasgow G1 3NU PHOEBE COTTAM

EL TORO LOCO The warm light spilling out of newly opened El Toro Loco is an inviting call to anyone walking through Grassmarket.

Smiling faces greet my dining partner and I as we head to the counter to look over the menu. Quesadillas, tacos, and burritos are among the choices, and an abundance of options are spread out: sizzling beans, saucy meat, fresh salsa and guacamole, cheese and lettuce galore. The beans lay a sizzling foundation on the golden taco shells, which are then stuffed with pork, chicken and beef.

Cheese, lettuce, and guacamole complete my delectable trio. We sit down and dig in. My first taco is a juicy mouthful of flavour, the pork tender and the guacamole zesty.

The tacos are just the right size, and I finish all three. For dessert, the flan is silky smooth and sweet, a perfect followup, while the chilli pepper chocolate mousse is a rollercoaster of luscious, melt-in-the-mouth chocolate and chilli zinging in the throat. It certainly has been a unique night for my taste buds.

El Toro Loco, 60 Grassmarket, EH1 2JU KATE EMMERT

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FOODIES SPA

STOBO CASTLE HEALTH SPA Stobo, Scottish Borders EH45 8NY www.stobocastle.co.uk Stobo Castle is the ultimate escape to indulge in a luxurious haven, unwind and enjoy some of the finest hospitality and first class service that Scotland has to offer. Whatever the senses desire, there are customised spa treatments to detoxify, tone and revitalise as the mood suits.

FLETCHER’S COTTAGE SPA

FONAB CASTLE HOTEL & SPA

THE MARCLIFFE HOTEL AND SPA

Dirleton, North Berwick EH39 5HQ www.archerfieldhouse.com This autumn, be one of the first to try Sisley, the luxury skincare and cosmetics brand, at Fletcher’s Cottage Spa. Turn back the clock with the renowned Supreme AntiAgeing Facial or combine massage rituals from around the world with the power of aromatherapy, to reunify body and mind.

Foss Rd, Pitlochry, Perthshire PH16 5ND www.fonabcastlehotel.com Relax and unwind at The New Spa with the signature Matispa Facials or Jessica GELeration Manicures.

Whether it is time for a treat, an excuse for a girl’s day out or a refresh of your beauty regime, The Spa at Fonab is a real, revitalizing sanctuary.

North Deeside Road, Aberdeen AB15 9UA www.marcliffe.com As the only ComfortZone Spa in Aberdeen, this relaxation temple aims to indulge you with their soothing massages and skin treatments. The recently launched Sublime Skin Anti Ageing Facial, leaves you with radiant skin, perfect for an afternoon spoiling yourself.

THE SCOTSMAN SPA & HEALTH CLUB 1 Market Street, Edinburgh, Scotland. EH1 1TR www.scotsmanspa.com Not far from the Royal Mile is this

sweet escape from busy streets.

Try the natural plant-based facial treatment or treat yourself to a rejuvenating massage. An expert

consultant is always available to discuss your specific necessities to make sure you get the best possible spa experience. foodies 57

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Celebrate the Festive Season in style at The Observatory Restaurant, in Edinburgh’s exclusive Glasshouse Hotel. Enjoy a seasonal, festive menu, boasting only the very best in local Scottish fare; against the backdrop of the stunning Calton Hill. With a selection of winter afternoon tea, lunch and dinner menus, we’re the perfect place to bring the year to a close.

Foodies readers booking for December* before October 31st will receive a complimentary glass of mulled wine per diner, on arrival – perfect to enjoy in our Snug beside a roaring fire! *Excludes 24th, 25th, 30th & 31st December.

Book now on 0131 525 8200 or concierge@theglasshousehotel.co.uk www.theglasshousehotel.co.uk/food-and-drink The Glasshouse Hotel | 2 Greenside Place, Edinburgh, EH1 3AA Fullpage.indd 10

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KITCHEN DESIGN FOODIES

a smooth surface and a professional look.

Stainless-steel can scratch, but is easy to maintain with regular cleaning. There are many excellent stainless-steel conditioners on the market.

LAMINATE Formica is the most popular brand, but there are newer, more expensive laminates on the market that are more durable. Do not cut anything on laminate or you will scratch the surface.

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Cindy Harris gives us advice on choosing the best counter tops for your kitchen

Counter action CERAMIC TILES Available either glazed or unglazed, ceramic tiles look stylish and are easy to clean. Choose tiles that are a suitable grade for a countertop; they should be vitrified and sealed with an epoxy grout.

Basic maintenance with water and a mild cleanser will prolong the life of the tiles.

A gentle rub with a towel will restore some shine. Avoid damaging grout with acids or oils, and remember to clean spills promptly.

GRANITE Its durability, as well as its many colour variations, makes granite a natural choice for countertops. Less expensive and easier to maintain than marble, granite offers the luxury of stone on a daily basis. However, the surface is prone to scratching and chipping, so you need to treat it with care.

CORIAN® Corian® is a synthetic material commonly used for kitchen countertops. It is ideal for this purpose because it is very easy to clean and maintain. It is beautiful, seamless and comes in a variety of colours. Extreme care must be taken when using a knife for cutting – use a wood cutting-block to protect the countertop.

STAINLESS STEEL One of the most commonly used hard metals, stainless steel offers durability,

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Book now for Christmas call us to make a reservation 0141 221 6200

Gift vouchers available for Edinburgh’s most authentic Italian restaurant a prefect christmas gift

Book now for Christmas 102 Dalry Road | Edinburgh | EH11 2DW www.locandadegusti.com | Tel : 0131 346 8800

View our Christmas menu @ www.thesculleryglasgow.co.uk 10 Claremont Street|Finnieston, Glasgow|G3 7HA

Shake it up this Christmas with

INDIAN FOOD SINCE 1947

Looking for something a bit different this Christmas?

Khushi’s Indian Restaurant is offering Festive Lunch, Dinner and Party Menus Full menus available online at www.khushis.com FIND US AT 10 ANTIGUA STREET, EDINBURGH, EH1 3NH, TEL: 0131 558 1947 AND 1 CANMORE STREET, DUNFERMLINE KY12 7NU, TEL: 01383 737577

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FOODIES COOK SCHOOLS

Spice and sustainability This month, cook schools turn up the heat while taking care of the environment COLSTOUN COOKERY SCHOOL Nr. Haddington East Lothian EH41 4PA www.colstouncookeryschool.co.uk

Spend a chilly October day in the delightful country cottage kitchens of the Colstoun Cookery School. Go green with their fresh, environmentally-friendly recipes and take in the stunning surroundings. This month, you can unveil the secrets of the forest with their Autumnal Foraging on the 11th, learn how to make deliciously efficient Smart Kitchen Suppers on the 3rd or the 24th, or add a spicy kick with the Traditional Indian on the 10th.

KRUA THAI COOKERY SCHOOL 19 Liberton Brae, Edinburgh, Midlothian EH16 6AQ www.kruathai.co.uk Uncover the secrets of traditional Thai cooking with talented Thai chef

Rujira Herd. Choose a time that suits you best and let Rujira lead you through the secrets of Thai cuisine.

Cooking Live demonstrations start at £89 per person, and Rujira will teach you to make a tantalizing three-course meal from scratch which you can then make at home to wow your friends and family.

You’ll be surprised by how much you learn in just one session!

the 1st and 2nd, where the duo will infuse spice into Scottish recipes.

Try your hand at making braised lamb, tattie scones and chocolate raspberry samosa –all with an added twist! Or you can give your relatives something to talk about with tamarind steak and Nutella pancake gateaux – truly delicious!

THE NICK NAIRN COOK SCHOOL

161 Duke Street, Glasgow, G31 1JD 161

15 Back Wynd, Aberdeen AB10 1NJ www.nicknairn.com This month Nick joins forces with guest celebrity chef Tony Singh on

THE COOK SCHOOL GLASGOW www.tennentstrainingacademy.co.uk

Whether you fancy a hen party with a twist, a fun team building exercise or just want to hone your skills in the kitchen, there’s a course for everyone here. Book early to get a spot in the popular Cook, Curry and Comedy event. Kick off the night by making curry with your friends then devour it all before being transported to Jongleurs comedy club. Tickle your taste buds and your funny bone all in one night! l

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FESTIVE MENUS FOODIES FOCUS

burnt apple sauce, piccalilli, ear scratchings and smoked bacon foam - what a feast!

THE BONHAM HOTEL 35 Drumsheugh Gardens, Edinburgh EH3 7RN www.townhousecompany.com Celebrate Christmas in style at The Bonham Hotel. For £35 per person, you can enjoy a mouthwatering three course festive meal to kickstart the season.

Starters include confit duck croquette with chicory and frize salad, followed by turkey served with chestnut and sage ballotine and duck fat roast potatoes and finished with orange and ginger cake with Christmas pudding ice cream.

the Roxburghe’s Roxy Night Fever Party nights. From £39.50 per person, your party can enjoy a festive night full of fun.

Kickstart the evening with a sparkling cocktail on arrival, indulge in a three course meal including seasonal favourites like butter roast turkey with sage and onion stuffing followed by coffee and mince pies.

WEST Templeton Building, Glasgow Green G40 1AW, westbeer.com What better place to hold an office party than a brewery?

Mixing a Scottish heart with a German head, WEST serves up some of the city’s best beers, The Bonham, The Scullery and brewed in their own premises for The Raeburn the perfect finish. With a delicious festive menu that combines turkey with all the trimmings and British and German classics, what Christmas pudding. Following the more could you want? feast, dance the night away.

THE GEORGE HOTEL 19-21 George Street, Edinburgh EH2 2PB thegeorgehoteledinburgh.co.uk If you’re looking for a fun-packed festive celebration, the Kings Hall Christmas Party nights at the stunning George Hotel will hit the spot. Starting at £49.95 per person, the night begins with a seasonal three-course meal which includes pumpkin soup,

PORTER & RYE 1131 Argyle Street, Glasgow G3 8ND, porterandrye.com Serving mouthwatering dry-aged meats and classic mixed drinks, Porter & Rye is the ideal spot for those looking for a trendy festive night out. Foodies will be delighted with their avantgarde molecular cooking, which produces tasty dishes such as the East Kipton farm pig’s head with

THE GANNET 1155 Argyle Street, Glasgow G3 8TB, thegannetgla.com This award winning Scottish independent bar and restaurant is slowly becoming a Glaswegian institution. With its warm and welcoming atmosphere, delicious food and inventive cocktails, it’s a great option for office parties.

THE RAEBURN 112 Raeburn Place, Edinburgh EH4 1HG, theraeburn.com This gastro pub in the heart of Stockbridge offers a relaxed setting to indulge in a delicious night of festivities with colleagues or family and friends. Aside from traditional Christmas dishes, The three-course menu includes gems such as the rabbit and carrot presse with chestnuts, cranberries and cured ham, or the venison saddle with baked pears, rowanberries, pomme dauphine and venison jus. l foodies 51

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THE APARTMENT 7-13 BARCLAY PLACE | EH10 4HW 0131 228 6456 Kitchen Opening Hours : 12pm - 10pm December Set Menu available All Day (2 courses for £15.00 / 3 courses for £19.00) A la carte available from 5pm Closed Christmas Day & Boxing Day, Open on New Year’s Eve Private dining / Group dining options available

December 2015 Menu Starter

Mains

Desserts

• starterschunky game soup with pearl barley, thyme & potato dumplings

• turkey saltimbocca with honey roast root vegetables, sage & white wine butter

• chestnut mousse, meringue & caramel sauce

• pan fried cubed potatoes, wild mushrooms, chestnuts & pecorino cheese

• leek, potato, taleggio & courgette gratin with a pear, walnut & celery salad

• rillette of salmon with oatcakes and a salted cucumber salad

• herb crusted fillet of coley, saffron mash & sundried tomato sauce vierge

• baked cinnamon apples with christmas pudding ice cream • dark chocolate brownie with raspberry compote & vanilla ice cream

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Christmas Join us for...

Lunch from £15 À la Carte or

Christmas Parties

LEITH £30

CITY

Silver £27.50 Gold £35

Early bird discount available - call for details 1 Shore, Leith Edinburgh EH6 6QW Tel. 0131 554 5666 bistro@fishersrestaurantgroup.co.uk

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58 Thistle Street Edinburgh EH2 1EN Tel. 0131 225 5109 city@fishersrestaurantgroup.co.uk

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SCOTTISH BORDERS FOODIES FOCUS

FESTIVE FUN

Why not flip the traditional office Christmas party on its head this year at one of these stunning venues?

SCULLERY 10 Claremont Street, Glasgow G3 7HA Award winning The Scullery offers a laid back yet atmospheric setting to enjoy a Christmas night out, whether you’re looking to celebrate the festive season with your co-workers or tucking into some turkey with your loved ones.

Think British food with a modern twist and a fun cocktail menu.

DIVINO ENOTECA 5 Merchant Street, Edinburgh EH1 2QD, vittoriagroup.co.uk Nestled in a basement in the

Above: Porter & Rye Below: Roxburghe, The Gannet and WEST heart of Edinburgh’s romantic Old Town, this enchanting restaurant and wine bar exudes relaxed luxury. Their fabulous Enotria room is perfect for office parties, as it seats fourteen, and will give your night a feeling of real exclusivity. For £40 per person and with delicious Italian dishes such as the lobster ravioli or the panettone dessert, you’re in for a treat that your colleagues will remember all year!

WILD CABARET 18 Candleriggs, Glasgow G1 1LD www.wildcabaret.com A night of decadent festive fun awaits at Wild Cabaret, where you can indulge in a delicious feast and enjoy a dazzling show.

The food is just as good as the performances, which include stunning showgirls, comedy, aerial acrobatics and an array of talented hosts.

THE ROXBURGHE HOTEL 38 Charlotte Square, Edinburgh EH2 4HQ, theroxburghe.com Get your dancing shoes on with

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Christmas at Café Grande set menu available from 3rd December for up to 20 people

Taking Christmas booking now

Book Now 184 Bruntsfield Pl, Edinburgh EH10 4DF 0131 228 1188

www.cafegrande.co.uk

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CHRISTMAS PARTIES

LUNCH FROM £25.95 PER PERSON | DINNER FROM £29.95 PER PERSON Including three courses with tea, coffee and mince pies.

0844 736 4255

HOTEL DU VIN& BISTRO EDINBURGH 11 Bristo Place, Edinburgh EH1 1EZ | events.edinburgh@hotelduvin.com www.HOTELDUVIN.com

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SMOKEHOUSES FOODIES FOCUS

SMOKE SIGNALS Scotland’s waters are home to some of the world’s best seafood.

Visit these Scottish smokehouses to experience it in all its glory CREELERS SMOKEHOUSE Home Farm, Brodick, Isle of Arran KA27 8DD www.creelers.co.uk Craving award-winning hot smoked salmon? This beautiful smokehouse in the West of Scotland offers luxury Scottish smoked salmon, Loch Fyne kippers and smoked duck, all smoked using Isle of Arran whisky barrels to add extra flavour.

Established by fisherman Tim James and his wife Fran, the family-run business uses unique smoking techniques to achieve deep and succulent flavour with each bite.

Their deluxe gift baskets are the perfect way to surprise a loved one this Christmas!

GALLOWAY SMOKEHOUSE Carsluith, Newton Stewart DG8 7DN gallowaysmokehouse.co.uk Grab your fishing rod and head out to Wigton Bay for a chance to experience Galloway Smokehouse and satisfy your curiosity about their unique smoking process. When you catch your salmon, you can have Galloway smoke it, giving you a delicious dinner! With products bursting with flavor, the added dark

syrup and black rum – a Galloway specialty – only add depth. Delight yourself with the smokehouse’s range of local jams, pickles, ice cream, biscuits, and even wild life ornaments while you wait.

HEBRIDEAN SMOKEHOUSE Clachan, Locheport, Isle of North Uist HS6 5HD www.hebrideansmokehouse.com High quality smoked fish is at the heart of the Hebridean Smokehouse.

Quality distinctive peat-smoked salmon, sea trout, scallops and more, are smoked by hand on the beautiful island of North Uist in the Outer Hebrides, making the most of the bounty of the islands and the pristine

seas. If you’re feeling indulgent, try their delicious lobster, which will certainly make a long lasting impression.

ISLE OF EWE 12 Ormiscaig, Aultbea, Achnasheen IV22 2JJ www.smokedbyewe.com Feeling spontaneous? Take a spurof-the-moment day trip to Isle of Ewe and visit the family-run smokehouse and deli nestled on the shores of Loch Ewe. Mouthwatering hot smoked scallops and smoked salmon are only two of the decadent varieties of smoked fish available. All the fish is traditionally smoked in stone kilns for a sumptuously unique flavor. l foodies 47

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Street Box brings Thai street food to Stockbridge!

Fancy Thai food, but not quite ready for a full meal? Try one of our ‘Street Boxes’.for £6.50. It comes in a convenient street box ready to eat on the go or sit in in our relaxed Thai street cafe.

Our Chef Jo takes pride in every dish she serves out, with over 20 years experience of cooking Thai food in Edinburgh you’re in good hands...

EAT. SHARE. ENJOY. Wonderful and friendly staff who bring the famous Thai smile to your day... Great decor from the funky reclaimed tables to the cool Thai artwork.

Experience the informal and relaxed wonders of Thai street food. Fast, Fresh, healthy and delicious!

ONLINE ORDERS NOW LIVE@ www.streetboxedinburgh.co.uk

Thai Food + Fresh + Comfort 53 Raeburn Place, Stockbridge EH4 1HX

0131 332 0031 www.streetboxedinburgh.co.uk

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FOODIES HOME BAKED

REDCURRANT MERINGUE PIE Serves 10

For the dough 100g cold butter 200g all-purpose flour Pinch of sea salt 1 egg, beaten Ice water, as needed For the filling 150g fine sugar 4 egg whites Pinch of sea salt 300g fresh redcurrants, stemmed 50g almond flour 1 tbsp sliced almonds

l Make the dough: Rub the butter into the flour until the mixture has the appearance of coarse crumbs. Add the salt and egg and swiftly work into a cohesive dough. If it’s a bit too dry, add a drop of ice water. Wrap in plastic and set aside in the fridge for 30 minutes to 1 hour. l Preheat the oven to 200°C. Roll the dough into a slab large enough to fit an 22cm pie tin (a springform tin would be even better).

Place the dough in the pie pan. Pierce some holes into the bottom with a fork. Cover with a sheet of parchment paper and fill up the pan with dried beans or special blind-baking beans, whichever you have at hand. l Blind bake the crust for 10 minutes, then remove the paper and the beans and bake for another 10 minutes. Allow to cool. l Make the filling: In the meantime, bring the sugar and 70ml water to a boil in a saucepan and continue boiling for, say, 6 minutes, until you have a clear syrup. If you have a sugar thermometer, the temperature should be 121°C. l In a spic-and-span bowl using a perfectly clean hand mixer, whisk the egg whites with the salt until stiff. While whisking, add the hot sugar syrup in a thin stream. Continue beating until the froth has become tough and stiff and has cooled down to room temperature. l Lower the oven temperature to 180°C. Divide the currants into two portions. Mix the first half with the almond flour and fold in about three generous spoonfuls of the egg white mixture. Stir into a smooth mixture and fill the pie crust with it. l Put the pie back into the oven for another 15 minutes, allowing the filling to cook. Remove from the oven and put the pie on a rack. l Now spoon the other half of the redcurrants into the rest of the egg white mixture. Spread over the pie and sprinkle with the sliced almonds. Put the pie back into the oven for 7½ minutes. Remove when the meringue is golden.

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FOODIES HOME BAKED

MATCHA TEA ROLL WITH LIME, RICOTTA & PINEBERRIES This cake is not difficult to make but looks super sophisticated and Parisian.

Serves 8

For the filling 1 envelope unflavored gelatin powder 500g ricotta 150g cream cheese, at room temperature 125g fine sugar Zest and juice of 2 limes For the cake 100g cake flour 1 tsp matcha tea powder 1 tsp baking powder 5 eggs, separated 180 g fine sugar 60 ml milk Pinch of salt 250g pineberries, hulled

Home Baked, by Yvette van Boven is published by Abrams Books, ÂŁ25

l Make the filling: put 60 ml cold water in a small saucepan and sprinkle the gelatine over it.

Soak for 5 minutes. With a mixer, beat the ricotta with the cream cheese, sugar, and lime zest into a smooth, thick cream. l Add the lime juice to the softened gelatine and place over low heat, stirring until the gelatine is dissolved. Let cool, then stir the lime-gelatine mixture into the ricotta cream. Scoop the filling into a pastry bag, if you have one. Let solidify in the fridge until ready to use. l Preheat the oven to 180°C. Grease a 30-by40cm rimmed baking sheet, line it with parchment paper, and grease the parchment paper. l Combine the flour, matcha, and baking powder in a bowl. In another bowl, beat the egg yolks with the sugar and milk into a thick, pale yellow foam. In a third, spic-and-span bowl using clean beaters, whisk the egg whites and salt until stiff.

With a spatula, fold the flour mixture in batches into the egg yolk and fold into a smooth batter.

Then gently fold in the whipped egg whites, also in batches. Pour the batter into the prepared baking sheet and bake for about 14 minutes, until the roll springs back when you gently press it. l Remove from the oven and run a sharp knife between the cake and the pan to loosen it from the edges. Turn the cake out onto a clean dish towel. Carefully peel off the parchment paper and roll up the cake with the dish towel, as if the towel were the filling. Allow the cake to cool off completely like this. l Gently unroll the cake and remove the dish towel. Spread a thick layer of the filling (keep some aside) over the entire cake, leaving 3cm unfilled on one short end. Arrange nearly all the pineberries over the filling. Keep a few pretty ones for garnish. Carefully roll up the cake from the filled short end, ending with the unfilled short end. Place on a plate with the seam facing down and let the cake set in the fridge for at least 2 hours before serving. Just before serving, pipe a few dollops of the ricotta cream filling on top and press in the remaining pineberries.

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MEET THE CHEF HOME BAKED

A piece of cake Irish born and Dutch raised chef and food stylist Yvette van Boven is back to prove that you can have your cake and eat it, too

W

HEN, like me, you suffer from baking urges, you’ll notice that there is something to bake pretty much every day. These can be classics, but also concoctions of my own making. Recipes that I came up with, for instance, after having decided to live a little healthier from time to time. This is why I sometimes try to bake wheat-free, sometimes gluten-free, and sometimes sugar-free, but just as often I don’t. I follow my instincts, like I do in life itself, really.

Nothing is impossible. You can do it too.

Easily. Of course, once you begin to master the basic recipes, you can start your own baking experiments; my recipes could very well offer you ideas to expand on.

I like to bake because it is relaxing. It’s a nice routine during the day. Nicer, even, when you have something delicious to eat or to treat others with.

Baking will not only make you very happy; it will make you beloved. I wish you lots of success, and fun. l

SUPER-DUPER CHOCO CAKE WITH BEETS AND HAZELNUT FILLING Serves 12

For the cakes 75g unsweetened cocoa powder 300 g all-purpose flour 2 tsp baking powder Pinch of salt 250g packed light brown sugar 3 tbsp vanilla sugar 250g cooked beetroot, peeled and chopped 6 large eggs 400ml sunflower oil For the filling 100g hazelnuts 200g dark chocolate 1 heaping tbsp butter 150ml heavy cream 200g mascarpone 3 tbsp Cointreau, plus extra for drizzling

l Preheat the oven to 170°C. Grease two 22cm baking pans and line the bottoms with a sheet of parchment paper cut to fit. Grease the parchment paper, too. l Sift the cocoa powder, flour, baking powder, and salt over a bowl and stir in the brown sugar and vanilla sugar.

Puree the beets in a blender until smooth. Spoon that into a large bowl.

Whisk the eggs in with the beets using a hand mixer and then add the oil. Fold in with the flour mixture. Divide the batter evenly between the two prepared pans. l Bake for 35 to 40 minutes, or until a bamboo skewer inserted into the middle comes out clean. Allow the cakes to cool for 5 minutes in the pans and then remove from the pans. Let the cakes cool completely on racks. l In the meantime, make the filling and ganache: increase the oven temperature to 180°C. Spread the hazelnuts on a rimmed baking sheet

and toast in the oven for 8 to 10 minutes. Let them cool for 5 minutes, then grind them in a food processor to a fine flour. Chop 100 g of the chocolate into small chunks, put it in a bowl, and add the butter. Bring the cream to just under a boil. Pour the warm cream over the chocolate and butter in the bowl.

Stir until the chocolate and butter have melted and the mixture is smooth.

Cover the ganache so that it doesn’t cool off too much. You’ll need a fluid ganache that’s easy to pour. l Chop the rest of the chocolate with a sharp knife and put it in another bowl.

Add the ground hazelnuts, mascarpone, and Cointreau and stir to combine. l Drizzle some Cointreau over the cake layers and spread the filling over one layer. Stack the second layer on top.

Pour the warm ganache over it. l Garnish with pretty fruit and let the ganache set a bit before you serve it.

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FOODIES RACHEL ALLEN

IRISH STEW WITH PEARL BARLEY There’s no point in trying to reinvent the wheel when it comes to our great national dish.

Having said that, I do love sneaking in lots of gutsy garlic. For the best result, be sure to ask for thick chops on the bone. When made well it’s not hard to see why this is one of Ireland’s favourite dishes.

Serves 4–6 as a main course 4 x 350g, 3cm thick gigot lamb chops, with bone in Salt and freshly ground black pepper 250g carrots (small carrots, scrubbed and halved at an angle, or large carrots, peeled and cut at an angle into 4cm) 250g celery, trimmed and cut at an angle into 4cm pieces 3 onions, peeled and each cut into six wedges 8 large cloves of garlic, peeled and left whole 50g pearl barley 600ml lamb or chicken stock 8–12 potatoes 2 tbsp chopped parsley leaves

l Preheat the oven to 170°C. Place a flameproof casserole (or large saucepan) on a medium–high heat. Trim the excess fat from the chops and place the scraps of fat in the pan so that they can render. Meanwhile, cut the chops in half lengthways so as not to go through the bone. When some fat has melted into the pan, pick out the unmelted/unrendered bits (and eat them or give them to your dogs!), turn the heat up to high and place the chops in the pan. Cook on both sides, seasoning with salt and pepper, until brown, then transfer them to a plate. l Add the carrots, celery, onions and garlic to the pan, season with salt and pepper and toss on the heat for a couple of minutes until starting to go slightly golden at the edges. Return the meat (and all the juices) to the pan with the barley and stock and stir to combine.

Bring to the boil, cover and cook in the oven for 1 hour. l Meanwhile, peel the potatoes and half if large. Once the hour is up, take the pan out of the oven and place the potatoes on top. Cover and put back in the oven for 35–45 minutes until cooked. Scatter with parsley and serve from the pan.

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FOODIES RACHEL ALLEN

WEST CORK PAELLA When on holidays in Spain I always have to have paella at least once. I adore a paella mixta, with both meat and fish, and the more variety the better. Paella is the ultimate dish for entertaining a crowd and is so flexible – it can contain meat, fish, shellfish or game, depending on what’s available. When I make paella at home I can never resist throwing in some of Fingal Furguson’s delicious Gubbeen chorizo for an extra kick of flavour.

Serves 4–6 as a main course 200g prepared pork belly or streaky pork (all bones and rind removed), cut into 1 x 2cm (½ x ¾in) pieces 1 tsp smoked paprika Extra virgin olive oil Pinch of salt 250g onions, peeled and chopped 4 fat cloves of garlic, peeled and sliced 150g chorizo, peeled if cured (soft, fresh chorizo doesn’t need peeling), halved lengthways and thinly sliced at an angle 350g paella rice (if you can’t get any, you can at a push use risotto rice instead) 200ml cider 800-900ml hot chicken stock 200g monkfish, trimmed and cut into 1cm slices, or 200g scallops and their corals, trimmed 150g fresh or frozen peas 150g 2 medium peppers, roasted 2-3 tbsp chopped parsley leaves 1 wedge of lemon per person

l Preheat the oven to 180°C. Rub the pork with the smoked paprika and 2 teaspoons of olive oil. Put on a baking tray and roast for 20–25 minutes, turning the pieces over halfway through. l While the pork is roasting, put 2 tablespoons of olive oil, the onion, garlic and chorizo in a wide, low-sided pan or paella pan. Cook on a medium heat until the onion is translucent and colouring at the edges. l Next, add the rice and cook, stirring gently, for a few minutes, to coat the grains with the oil in the pan. Pour in the cider, shake the pan and allow the rice to absorb the liquid. Then add a quarter of the hot stock and allow to bubble and absorb. Add a further quarter of the liquid along with the cooked pork. When the second lot of stock is absorbed, test the rice – it should still have a bit of resistance at the core. Add the fish and a further quarter of the stock. When it is absorbed the rice should be nearly cooked with a very slight firmness in the centre. l Add the peas and roasted peppers and as much more of the stock as necessary to loosen the paella to a soft state. Give the pan a little shake, bring up to a bubble, then pop a lid on and cook for a couple of minutes (fresh peas will take a minute or two longer than frozen). Season to taste with salt and pepper. l To serve, sprinkle with the parsley, drizzle with 2 tablespoons of olive oil and add the lemon wedges.

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FOODIES RACHEL ALLEN

SMOKED HADDOCK FLORENTINE I always find it hard to resist Eggs Florentine when I see them on a menu, and this recipe is just as special, with the addition of smoked haddock and dark leafy cavolo nero. This treat will keep you going all day.

Serves 2 10g butter, plus extra for the toast 2 x 100g pieces smoked haddock (ask for undyed) 2 slices of bread, toasted (I love to use a sourdough for this) 2 lovely fresh free-range eggs Good quality hollandaise sauce Twist of black pepper, to serve for the cavolo nero 75g cavolo nero, weighed after the stalks have been removed, washed, no need to chop (or you can use curly kale or spinach) Good pinch of salt 10g butter

l Bring 500ml water to a rolling boil in a saucepan. Add a pinch of salt, then the cavolo nero and boil, uncovered, for 2–3 minutes until tender (spinach will cook faster). Drain well, squeezing out the liquid, then return to the pan with the butter. l Remove from the heat and set aside. l Bring a pan of water to the boil for poaching the eggs. l Heat the butter and 1 tablespoon of water in a small pan. When the butter is melted and foaming, add the fish, cover with a lid and turn the heat down to low.

Cook for a few minutes until the fish is cooked in the centre. l Put the eggs into the simmering water (do not boil). Warm the cavolo nero and pour in any juices from the fish pan.

Butter the toast, add a nest of cavolo nero, place the fish on it and top with a poached egg. Spoon the hollandaise sauce over, twist over some black pepper and serve at once.

Coast by Rachel Allen is published by Harper Collins, ÂŁ25 34 foodies

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Irish eyes are smiling Celebrity chef Rachel Allen took a trip to her homeland and fell in love with its culinary delights all over again

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ECENTLY I hit the road and went on a culinary trip from my home county of Cork all the way up to the green, untamed headlands of Donegal. Along the way I visited major coastal villages and towns, meeting local food producers and cooks, sampling their sensational produce, watching them at work and tasting their delicious recipes.

It was an inspirational odyssey, and an adventure unlike anything I have ever undertaken before.

I may be biased, but I believe that Ireland’s Atlantic coast has some of the most beautiful scenery in the world, and a wonderfully rich food heritage to match.

There were years, even decades, when Ireland was branded a nation of potato and cabbage eaters, but we have overturned that opinion and now stand proud of the fabulous dishes that have been created here for generations, knowing that when it is cooked with a delicate touch, our traditional and contemporary food is hard to beat.

Particularly so when it is cooked here in Ireland from our own homegrown produce.

And we have some of the best produce in the world. When it’s prepared

simply and without unnecessary embellishments, it’s absolutely second to none; we have sheep that can roam free, cattle that get to eat perfectly green grass and wild flowers all year round, coastal walks and woodlands scented with the aroma of wild garlic, watercress that is there for the foraging, and seafood that’s sweet and delicate because of our bitingly cold fresh waters.

Our sheep and cattle provide us with milk for delicious artisan cheeses with traditional flavours, but Ireland is also at the cutting edge of food production, with Mediterranean-style cheeses being produced from buffalo’s and goat’s milk.

Farmers’ markets are thriving all over Ireland, selling produce that is lovingly and patiently cultivated, created and prepared for sale. A stroll through one of these markets is a feast for the senses and the sheer range of delicious homeproduced food will astound you.

My journey has reminded me how much I love Ireland, my beautiful Emerald Isle. I adore tasting all of the different foods each corner of the world has to offer, but no matter where I travel across the globe, it is the flavours and aromas of fresh, seasonal, simple Irish cooking that makes me feel most at home. l

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MEET THE CHEF RACHEL ALLEN

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St Andrews Farmhouse Cheese Company

Guided walking tours of Glasgow’s music scene. Walk ‘n’ roll with us every Friday and Saturday. www.glasgowmusiccitytours.com

Fife’s only artisan cheesemakers are based on the family dairy farm near Anstruther, where they produce a range of award winning raw milk cheeses.

Visitors can watch the cheesemaking and enjoy lunch or a selection of homebaking and coffee in the licensed farmhouse deli, with its magnificent sea views.

Open 7 days

www.standrewscheese.co.uk 01333 312580 | info@standrewscheese.co.uk St Andrews Farmhouse Cheese Company | Falside Farm

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24/09/2015 15:00

three weekly Markets markets

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WHERE TO EAT PLAYFAIR’S RESTAURANT AND STEAKHOUSE 2 Playfair Terrace, North Street, St Andrews KY16 9HX www.playfairsrestaurant.co.uk This award-winning family-run eatery is a must stop for foodies visiting town. Talented head chef Duncan McLachlan is passionate about three things: flavor, origin and seasonality, and his menu features simple yet delicious dishes.

RUFFLETS HOTEL Strathkinness Low Road KY16 9TX www.rufflets.co.uk For a wonderful break, book a stay in this stunning family-owned country house hotel. The setting is truly magical, with autumnal colours settling through the 10 acres of gardens and the tranquility of a location on the outskirts of the golf capital.

Above: Fairmont St Andrews Below: Rufflets bedroom There’s something to suit everyone, with the individually designed bedrooms exuding luxury and the cosy self-catering lodges offering a rustic haven.

FAIRMONT ST ANDREWS St Andrews KY16 8PN www.standrewsbay.com This five star resort is an oasis of luxurious tranquility, boasting stunning views of St Andrews and the North Sea and offering the perfect spot for a truly indulgent city break. With two award-winning golf courses, a selection of fine dining options, and a blissful spa, it has everything you need and more to enjoy some time away from the hustle and bustle of everyday life. l

THE ADAMSON RESTAURANT & BAR 127 South Street KY16 9UH www.theadamson.com Autumnal flavours are at the heart of The Adamson’s menu, devised by new Head Chef Stewart Macaulay. Whether you’d like a classic Sunday roast or a couple of cocktails, there’s something for every occasion.

ST. ANDREW’S BREWING COMPANY 177 South Street KY16 9EE standrewsbrewing company.com This locally owned brewery and craft ale paradise will tempt you with daily brewed beers and experimental concoctions. The beer battered haddock is a must try!

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ST ANDREWS FOODIES FOCUS

Coming to the fore The golf mecca of Scotland, St Andrews is also a town rich in history and culture with a bustling food scene WHERE TO STAY HOTEL DU VIN 40 The Scores KY16 9AS www.hotelduvin.com This stunning hotel is in the heart of the old town, housed in a traditional stone and slate terrace building with breath-taking views of the famous West Sands. Guests can expect a warm welcome and a lovingly refurbished interior with plenty of nooks and crannies. Get comfy in the cosy bar, explore the extensive wine list with expert guidance from the sommelier,

Above: Old Course Hotel main course, Rufflets exterior and enjoy hearty dishes in their trademark bistro overlooking St Andrews Bay. OLD COURSE HOTEL, GOLF RESORT & SPA Old Station Rd KY16 www.oldcoursehotel.co.uk Combining elegant and contemporary interiors, the Old Course Hotel brings a modern atmosphere to a timeless location, bordering the 17th Road Hole of the Old Course. Stay in one of the suites and enjoy panoramic views of the Fife coastline or book the Ghostly Getaway for Halloween – a night of devilishly lavish extravagance.

After a wicked night, head to the well-equipped spa, where you can skip the tricks and treat yourself.

WHERE TO BUY BALGOVE LARDER Strathtyrum Farm KY16 9SF www.balgove.com This hub boasts an impressive range of top notch locally reared, grown, stalked, caught, handmade and prepared foods. From awardwinning haggis to rhubarb and elderflower jam, it’s a true foodie haven.

ST. ANDREW’S FARMHOUSE CHEESE COMPANY Falside Farm Cottage KY10 2RT www.standrewscheese.co.uk Based on the Stewart family farm, these cheese experts use unpasteurised milk from their home-bred cows to make awardwinning farmhouse cheeses.

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FOODIES JAMIE OLIVER

CHICKEN & SQUASH CACCIATORE MUSHROOMS, TOMATOES, OLIVES, BREAD This truly comforting one-pan supper contains three of our 5-a-day, and the chicken fulfils half of our daily vitamin B12 needs, helping us make healthy red blood cells Serves 4 1 onion 1 leek 4 cloves of garlic 2 rashers of higher-welfare smoked pancetta 2 sprigs of fresh rosemary olive oil 2 fresh bay leaves ½ a butternut squash or sweet potatoes (600g) 100g chestnut mushrooms 2 x 400g tins of plum tomatoes 250ml Chianti or other good red wine 4 free-range chicken thighs, bone in 8 black olives (stone in) 200g seeded wholemeal bread

l Preheat the oven to 190°C. Peel the onion and cut into eighths, trim, wash and slice the leek, peel and slice the garlic. Place a large ovenproof casserole pan on a medium heat. Finely slice the pancetta, pick and finely chop the rosemary leaves, then place both in the pan with 1 tablespoon of oil and the bay leaves.

Stir regularly for 2 minutes, then add the garlic, followed by the onion and leek. Cook for 10 minutes, stirring regularly. l Meanwhile, chop the squash or sweet potato (wash first) into bite-sized chunks, leaving the skin on and discarding any squash seeds. I like to cut the stalk and face off the mushrooms because it looks nice – just add the trimmings straight to the pan, along with the whole mushrooms and chopped squash or sweet potato. Remove and discard the chicken skin and add the chicken to the pan. Pour in the wine and let it reduce slightly, then add the tomatoes and break them up with a wooden spoon. Half-fill each tin with water, swirl about, pour into the pan and mix it all together. Destone the olives, then poke them into the stew. Bring to a gentle simmer, then transfer to the oven to cook for 1 hour, or until thick, delicious, the chicken falls off the bone and the squash or sweet potato is lovely and tender. Season to perfection, then serve with bread to mop up that tasty sauce.

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FOODIES JAMIE OLIVER

TASTY FISH TACOS GAME-CHANGING KIWI, LIME & CHILLI SALSA Just one haddock fillet provides us with a source of seven different essential vitamins and minerals, plus this colourful dish gives us three of our 5-a-day Serves 2 100g plain wholemeal flour 2 ripe kiwi fruit 4 spring onions 1 fresh jalapeño or green chilli 1 bunch of fresh coriander (30g) 2 limes Tabasco chipotle sauce ¼ of a small red cabbage (150g) 1 tbsp red wine vinegar ½ an orange 1 red or yellow pepper 2 x 120g fillets of firm white fish, such as haddock, skin on, scaled and pin-boned, from sustainable sources Olive oil 2 tbsps natural yoghurt

l In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside. Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection. Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection. l To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm. l Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tbsp of oil. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden. Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!

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FOODIES JAMIE OLIVER

SEARED TUNA, SICILIAN COUSCOUS & GREENS I love having fresh, sustainably sourced tuna once in a while – it’s easy to cook and high in selenium, which helps keep our nails and hair super-strong and healthy Serves 2 4 ripe mixed-colour tomatoes 1½-2 fresh red chillies 2 sprigs of fresh basil 2 lemons 150g wholewheat couscous 2 cloves of garlic 1 x 225g piece of tuna, from sustainable sources 1 whole nutmeg, for grating 1 tsp dried oregano olive oil 1 tsp baby capers 4 spring onions 1 bunch of asparagus (300g) 1 large handful of Swiss chard 30g feta cheese

l First up, a cool method to make a really flavoursome couscous – we’re going to feed it with cold liquid, rather than heating it. Simply quarter the tomatoes, deseed 1 chilli, and place in a food processor with the basil leaves, the zest and juice from 1 lemon, a pinch of sea salt and black pepper, plus 150ml of cold water.

Blitz until smooth, tip the mixture into a bowl, stir in the couscous, then cover and leave aside for 1 hour to do its thing. l When the couscous has sucked up all the flavour, taste and season to perfection. Peel the garlic and finely slice with the remaining chilli. Season the tuna with pepper and a few scrapings of nutmeg, then pat with the oregano and 1 tsp of oil. Sear in a non-stick frying pan on a high heat for 1 to 2 minutes on each side, adding the chilli, garlic and capers when you flip it, and gently jiggling it about to sear it all nicely. l Transfer the contents of the pan to a board, returning the pan to a medium heat. Trim the spring onions and asparagus, then halve lengthways, halve the chard stalks and put it all into the hot pan with a good splash of water. Cover with a lid and steam for 4 minutes, or until just cooked through. Fluff up the couscous, crumble over the feta, pop the veg on top, slice up the tuna and serve with lemon wedges for squeezing over.

Everyday Super Food by Jamie Oliver is published by Penguin Random House Jamie Oliver Enterprises Limited (2015 Everyday Super Food) Photographer: Jamie Oliver 22 foodies

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MEET THE CHEF JAMIE OLIVER

Health is wealth The Naked Chef talks about turning forty and the secret to achieving a balanced, healthy lifestyle

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Y the time you read this, I will have reached my fortieth birthday. About 18 months ago, nudging ever closer, this upcoming milestone made me pause and look at life slightly differently. I’ll be honest: it’s taken me on a bit of a personal journey as far as my health is concerned. We all have very different lives – mine is particularly peculiar and I love it – but regardless of our individual circumstances, I think most of us want to achieve and support a happy, healthy family at home; be the best we can be at work; maintain good friendships; continue to experience new things and have lots of laughs along the way. There’s certainly no onesize-fits-all answer and getting it wrong sometimes is all part of the journey.

But, in order to give yourself the best chance, good personal health needs to be your utmost priority. So, my philosophy in my new book, Everyday Super Food is to help you get it right on the food front, most of the time. l

20 foodies

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JOHN TORODE MEET THE CHEF

TIP

getables Mix in root ve parsnips. d an like turnips ul of Add a spoonf bit of a r mustard fo e th in e ic sp . crème fraîche

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FOODIES JOHN TORODE

ROAST CHICKEN WITH CRÈME FRAÎCHE, NEW POTATOES AND WATERCRESS My love of roast chicken is well documented. It’s such a clever, versatile and crowd-pleasing thing. Moist, sweet, salty and delicious, there are few things that deliver as much joy. This is a one-pot wonder. Into the oven it goes, leaving you free to do all those early evening chores: help with the homework, bath the children, clean up the play room, sort out the dog, all before dinner and that vat of wine.

Feeds 6 1 large chicken, about 1.5kg 200g crème fraîche ½ lemon 4 tsp vegetable oil 500g new potatoes 100g watercress Salt and freshly ground black pepper

l Heat the oven to 200°C. l Season the inside of the chicken with salt and pepper, then spoon the crème fraîche into the cavity. Plug the end of the chicken with the lemon half. Rub the chicken with some of the oil, season well and then place in a roasting tin, breast up. l Roll the potatoes in the remaining oil and then scatter around the chicken. Place the chicken in the oven and roast for 1 hour 10 minutes without opening the oven door. Leave it. l Pick the largest stems off the watercress and put the lot into a large bowl filled with cold water. Push the watercress under the water and place the bowl in the fridge. The clean watercress will float to the top while all the dirt will sink to the bottom. l Take the chicken out of the oven. Pour the crème fraîche out of the chicken over the potatoes in the tin, then turn the chicken upside down onto a board and leave it to sit for 10 minutes so that all the juices flow back into the breast. It will be done. l Meanwhile, place the tin over a medium heat and bring to the boil, stirring the potatoes around the tin so all the lovely sticky bits come off the sides of the tin and make the sauce. Take it off the heat. l Lift the watercress out of the bowl and shake off the excess water. Put the chicken and potatoes onto a large platter, scatter over the watercress and pour yourself a congratulatory vat of wine.

My Kind of Food, John Torode, Headline, £25 18 foodies

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JOHN TORODE FOODIES

ROAST PUMPKIN AND CHARRED ONION SALAD Sweet, bitter and a little salty, that’s what I think makes this salad a bit different. It may sound autumnal, but it can be served warm or cold all year round with the squashes that are in season. Make it posh or not – serve it up in a big bowl or be creative and make a pretty plate of it.

Feeds 4–6 30ml olive oil, with extra for drizzling 4 small onions, halved through their equator 500g piece of pumpkin or butternut squash, peeled, de-seeded and cut into golfball-sized chunks 100g curd cheese a small handful of flat-leaf parsley, leaves picked Salt and freshly ground black pepper l Heat the oven to 220°C. Rub a large

ovenproof frying pan with a little bit of oil (an ovenproof one saves on washing up). Put the onions, cutside down, into the pan and fry over a high heat for a good 5 minutes, without moving them, until coloured. l In a large bowl, toss the pumpkin with the remaining oil and season with salt and pepper. Add to the pan of onions. Now you can move the onions. Give the pan a good shake so the onions come free and the pumpkin is mixed in. Put the pan into the oven and roast for 25 minutes, until the pumpkin is golden and dark on the outside. l Take the pan out of the oven, pour the veg into a serving bowl, dot the curd cheese over the vegetables in splodges, season with black pepper and salt, drizzle with olive oil and toss the parsley over the top. Done. foodies 17

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TIP

discs, Cut out pastry een tw stack them be and m fil g in cl layers of ez the fre er – keep them in of an ready in case y! nc ge er em

TOMATO AND PESTO TARTS Makes 4 tarts 500g block puff pastry (all-butter, if possible) Plain flour, for dusting 1 egg, beaten 2 tbsp pesto 8 plum tomatoes, sliced Salt and freshly ground black pepper

To serve 100g watercress 10ml peppery olive oil

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l Heat the oven to 220°C. Line a baking sheet with baking paper.

On a lightly floured worktop, roll the puff pastry out until it is about 2cm thick.Find a small plate, about 16cm in diameter, to use as a template.

Place the plate over the pastry and run a sharp knife around the edge to cut out the first disc. Repeat until you have four. Lightly score a margin about 1.5–2cm in from the edge of the pastry discs with a sharp knife, being careful not to cut all the way through. l Lift the disks onto the baking sheet and brush with the beaten egg.

With a fork, prick the inner circle but not the outer edge. l Take a good amount of the pesto and spread it over the inner circle of each tart. Place the tops and bottoms of the tomatoes in the centre of the tarts, then start to lay the slices on top of the pesto so they overlap and create a swirl effect – it should look a bit like a Catherine wheel. Season with salt and pepper. l Bake the tarts in the oven for 20–25 minutes, until well risen and coloured.

Mix the watercress with the olive oil and serve with the tarts.

24/09/2015 10:33

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24/09/2015 10:33

MEET THE CHEF JOHN TORODE

Meet the

Master Chef The MasterChef judge talks growing up, his new book and how to make fried chicken actually taste like chicken. Words Kate Copstick Is this how you thought things would be when you grew up?

I thought I might become a vet actually. I was really good at biology and pretty good at some sciences, but when I was sixteen I got offered a job in a kitchen, so I took it. I left school and started my apprenticeship. In Australia it’s a four year long apprenticeship, a proper qualification.

You work in a restaurant five days a week and then you go to college to learn the theory once a week.

So after that did you know what kind of chef you wanted to be?

I was never someone who was into fanciful plates of food. I like food to be delicious. I don’t want people to be impressed by my food, I just want them to eat it.

Oooo the foodie brigade won’t like that!

I know! Cooking here is a lot about status.

You’re supposed to want people to go “Oh, you’re amazing!” ,“What is this?” ,“You are so clever!”

I say to the MasterChef contestants all the time: unless you’re cooking something spicy with lots of herbs, use five ingredients. If you have more than five in the pot you need to think: “What am I doing? What am I adding this to it for?” A loaf of bread is made up of yeast, flour and water, three things. I think the problem is when people try to ‘create’ rather than eat. Soda bread is a bloody wonderful thing. A piece of that with smoked salmon is delicious, but then you’ll have someone who will turn that into a mousse of smoked salmon with a crumb of bread. Why? Or someone takes a scallop and puts it in a food processor, what are you doing that for? A scallop is a really beautiful thing – the sea has given you a gift.

But then, only men do that.

Really?

Go to somewhere like the River Cafe – why is it so busy all the time? Rosie and Ruth understood that a plate of figs with ham and cheese is an amazing thing. Look at Skye, she’s not trying to impress you, her meal is always one thing: delicious. Angela Hartnett, exactly the same.

So your new book is...

There is nothing really clever there. There are tips, there are things I’ve played with and worked out but there’s nothing clever. It’s just good food. It’s recipes that I really haven’t written down before because I cook them at home. I worked really hard on this book and I think there is stuff in there that is really cool. The finished copy arrived for me when I was in France and I hadn’t seen it so I said to my son (he’s 20 and was going off to Australia) “I’ll cook you a meal, but what I want you to do is pick a recipe”. Anyway, he and his girlfriend sat down at the table, looked through it and came back with their favourite twenty recipes. I thought – that’s got to be good!

And finally, just for me, please tell me that rubbing chicken breasts with Knorr Stock Cubes doesn’t make them taste better…

It doesn’t do any harm; there are all kinds of odd secret ingredients chef’s use. If you go to my Korean Fried Chicken recipe in the book, you find out my secret ingredient: cream of chicken soup.

Fried Chicken doesn’t taste like chicken when you fry it – because what you taste is the batter on the outside – so the only way you can make the chicken taste of chicken is to add chicken. It was an American guy who taught me this little trick and he always used Campbell’s Cream of Chicken Soup – use half buttermilk, half chicken soup and it tastes amazing! l

14 foodies

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IN W

Win VIP tickets to Foodies Festival Christmas

F

OODIES FESTIVAL will be taking over Edinburgh’s International Conference Centre on 13, 14 and 15 November for a truly delicious festive feast.

The EICC will be transformed into a spectacular culinary wonderland, bringing together top chefs from Scotland and beyond, award-winning artisan producers and tasty street food from all over the world.

The likes of MasterChef: the Professionals winner 2015 Jamie Scott, local legends such as Neil Forbes, Mark Greenaway and Fraser Allan and many more will be swapping their aprons for Santa hats in the Aga Rangemaster

Chefs Theatre, where they’ll cook up delicious retro dishes and share their top tips. You’ll find an Artisan Christmas Market full of delightful, locally produced wonders, a vegan area offering delicious treats, a wine and champagne theatre and much more.

We are offering three lucky readers the chance to win a pair of VIP tickets for Friday 13 November.

The VIP tickets include a welcome glass of bubbly, access to the VIP lounge with private bar and refreshments, priority entry to masterclasses, a festive goody bag and a showguide. l www.foodiesfestival.com

TO ENTER For your chance to win this great prize, simply answer the following question:

Where is Foodies Festival Christmas held?

To win you must either like our page on Facebook and send us a message with your name and email address or email your details to enter@foodiesfestival. com

Entries must be received by 31st October 2015. Subject to availability and allocation. Valid on Friday 13 November only.

Cannot be used in conjunction with any other offer. Editor’s decision is final. No cash alternative. Non transferable.

foodies 13

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Celebrate

CHRISTMAS

in Style Enjoy banquet style dining from £28.50, with a choice of menus, drinks packages and dining areas to suit your group

Café Cassis will be offering the most luxurious and decadent Afternoon Tea. With artisan teas and gourmet coffees perfectly paired with eye popping cakes and savoury treats, an experience not to be missed.

Impress your guests this Christmas Book early to avoid disappointment

Minimum 2 person £16.00 per SHUVRQ RU DGG D OLWWOH Ɠ]] for £23.95.

Special Offer quote ‘Foodies’ to recieve a Small glass of Prossecco with every Afternoon Tea.

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WWW.CAFECASSIS.CO.UK 43-45 Salisbury Road EH16 5AA Edinburgh 0131 667 8991

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V elebrate in style V hristmas 2015 V hristmas Party Nights The guest list has opened for Christmas at Melville Castle Hotel, Party Nights!

Friday 4th, Saturday 5th December Friday 11th, Saturday 12th December Dress to impress and enjoy a mouth watering three course dinner with obligatory hats and crackers! Then go on to dance the night away until midnight with a live band followed by a disco.

Menu Welcome drink on arrival Roasted Parsnip & Honey Soup Organic Turkey Paupiette, Cranberry & Chestnut Stuffing, Fondant Potato, Roast Root Vegetables & Turkey Jus

V hristmas Day Lunch Celebrate Christmas Day in style with family and friends in the magical surroundings of Melville Castle.

Enjoy an indulgent three course lunch with tea or coffee, party hats and crackers before relaxing in the sumptuous Arniston Room or Library Bar.

£49.95 per person Available from 12pm to 4pm. By reservation only, £10 per person non refundable deposit payable on booking.

Or

Root Vegetable, Chestnut & Goat’s Cheese Wellington, Rosemary Olive Oil Vanilla & Ginger Cheese Cake, Mulled Winter Fruits

Look out for Father Christmas who will make a special appearance, bearing gifts for all well behaved children!

Tea or coffee

Ensure you are first on the list for the perfect Christmas Party!

£39.50 per person Why not stay over? £79.oo per room double room including breakfast for two.

Gilmerton Rd, Edinburgh, Midlothian EH18 1AP | 0131 654 0088 sales@melvillecastle.com | www.melvillecastle.com/christmas mellivelle_proof.indd 10

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BOOKS, TV AND WHAT’S ON

COOKING THE BOOKS Simply Nigella Nigella Lawson, Chatto & Windus, £26 Nigella’s relaxing, stress-free recipes won’t disappoint. You’ll feel uplifted with each dish and leave the kitchen truly satisfied.

Primrose Bakery Everyday Martha Smith, Square Peg, £25 This reliable cookbook makes decadent treats simple with its playful yet fool-proof recipes. Bakes for every mood and season.

Halloween Baking Championship

Gino’s Islands in the Sun Gino D’Acampo, Hodder and Stoughton, £20 Need a Mediterranean holiday? Sail away with Gino as he reveals the culinary secrets of the Italian islands. Gastronomic island history accompanies the delicious 100 recipes within.

Prepare for some spooky entertainment with this wickedly delightful series premiering on little screens this October – it’s the perfect watch for the trick-or-treat season. Six bakers will compete for a prize by creating Halloween themed treats, great to serve during the ghostly hours of Halloween night.

Mummy meringues, cheesecake coffins, and bat wing whoopee pies are just some of the concoctions the contestants will try their hand at. You’ll be able to cheer on your favourite baker while learning recipes sure to cast a spell over all who dare to take a bite!

Halloween Baking Championship airs every Monday

WHAT’S ON BIRRA BELLA - BEER & ITALIAN FOOD PAIRING MASTERCLASS 11 October, Tennent Caledonian Breweries, Glasgow Giovanna Eusebi, owner of Eusebi Deli, is hosting a night that sees delicious sample beers such as the Menabrea Blonde or the Caledonia Best come together with sumptuous Italian produce and authentic dishes. Don’t miss out on this unusual food and drink pairing extravaganza.

GLASGOW COFFEE FESTIVAL 17 Oct, The Briggait, Glasgow Coffee-lovers unite! After last year’s success, the Glasgow Coffee Festival is back. Attend the inaugural UK Coffee Roasting Championship, put together by Dear Green Coffee Roasters.

Watch all the best coffees, cafes, and roasteries as they battle for the title. There are masterclasses, competitions, and even film premieres and art exhibitions.

COCKTAILS IN THE CITY 29-30 October, Mansfield Traquair, Edinburgh The glamorous cocktail festival makes a comeback to the city for two fun-packed, creative nights, in which you can enjoy tasty spirit concoctions from Edinburgh’s trendiest bars – in pop-up form!

Live stage demonstrations, masterclasses, DJs and delicious food are also on hand to complement the cocktail madness.

10 foodies

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SHOPPING

Katie Alice Highland Fling heart-shaped pie dish and funnel Creative Tops Ltd, £14.99

Cath Kidston set of two sausage dog tea towels Daisy Park, £12

Going in circles Turn your kitchen around with these cute and curvy accessories

Apfelregal apple stand Werkstattdesign, £60.28

Crank herb grinder Rume, £59 Personalised bunny ears chopping board GettingPersonal.couk, £25.99

Mexican granite pestle and mortar World of Flavours £26.99

Mint green polka dot jug The Contemporary Home, £10.50

Emma Bridgewater Polka Folk cake plate Daisy Park, £39.95 foodies 9

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FOODIES NEWS

CURRY ON WHEELS

The streets are a little brighter now with the Jingle Bus open for business all year round, following its success at festivals across the country. Launched by beloved Indian restaurant Khushi’s, it will bring vibrant colours and pungent flavours to any party.

You won’t only smell the traditional curry dishes coming, you’ll also hear the Jingle Bus as it approaches. www.thejinglebus.com

EASY YOGURT

PLANT GOODNESS

Revolutionary food brand More Than Meat has just launched in the UK. Their delicious burgers, casseroles and more are made by combining wholefoods with plant-based proteins. The range is great for those looking to lower their cholesterol, salt or fat intake and is also vegan friendly. www.morethanmeat.co.uk

Make fresh, healthy and delicious yogurt at home with the new Red Maker from EasiYo. Stylish yet simple, the yogurt maker is a no-fuss appliance that needs no batteries and produces tasty, gluten-free and vegetarian yogurt delights – early Christmas present?

Sorted! www.easiyo.com

KICK PUNCH

Belvoir’s new Spiced Ginger Punch is the perfect drink to warm you up as the cold settles in. A fiery explosion of ginger, orange and lemon juice infused with exotic spices, you can drink it chilled, add it to cocktails or punches, or heat it up and add a touch of whisky for a true winter warmer. www.belvoirfruitfarms.co.uk

STAR BAKERS

Congratulations to two Scottish baking gurus who claimed prestigious titles at the Baking Industry Awards. George Ross, chairman of craft bakers JG Ross of Highclere Way, scooped the award for Outstanding Contribution to the Baking Industry, while Hamilton-based company, Finsbury Food Group was voted Britain’s top bakery. www.bakeryawards.co.uk foodies 7

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CONTENTS

9

23

29

NEWS

7

SHOPPING

9

BOOKS, TV, WHAT’S ON

10

COMPETITION Win VIP tickets to Foodies Xmas

13

JOHN TORODE 14 Dishes the dirt on everything he hates about ‘show-off’ cooking JAMIE OLIVER 20 Healthy recipes made fast and easy with the Naked Chef ST ANDREWS 29 Take a short break on the beautiful Fife golf coast 32

RACHEL ALLEN A fresh look at Irish food

HOME BAKED 40 Cakes to make your mouth water

14

SMOKEHOUSES Take a trip to Scotland’s larder at these traditional but dynamic producers

61

47

CHRISTMAS PARTIES 49 Make this year’s office do a night to remember, not forget COOK SCHOOLS

43

52

KITCHEN DESIGN 54 Choose the best counter tops for your kitchen SPA NEWS

57

REVIEWS

58

COCKTAILS Spooky Halloween ideas

61

NEW BARS

64

OUT AND ABOUT

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WELCOME

Foodies Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 70 OCTOBER 2015 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

S VIP TICKET ES TO FOODI XMAS

RECIPES

and top chefs Jamie Oliver Yvette van Boven

OCTOBER 2015 ISSUE 70

JOHN TORODE

An interview with the master chef

SUNNY SIDE UP The brunch bunch with Rachel Allen

HALLOWEEN COCKTAILS ● HOME BAKING ● SCOTLAND’S SMOKEHOUSES

Front cover image from Coast by Rachel Allen, HarperCollins Publishers, £25

EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Catriona Texellus Digital Imaging Grant T Paterson Production Sarah Hitchen Editorial Assistant Lidia Molina Whyte

Pure and simple

T

HIS MONTH, we are bringing you wonderful recipes from an array of talented chefs who have gone back to basics, sharing the stripped-back food they cook not in the award-winning kitchens of their restaurants, but in the comfort of their homes surrounded by their loved ones.

Our cover star, Rachel Allen’s sumptuous smoked haddock Florentine perfectly embodies the ethos of less is more, capturing the tastes of her homeland with EXCLUSIVE VIP delicious simplicity. Discover Ireland’s culinary delights TICKETS TO on pages 32-39.

FOODIES Head to page 18 for our exclusive interview with John CHRISTMAS Torode, who is also a firm believer in uncomplicated home food. The Aussie discusses the dishes he loves to cook for his children and how he values their opinion above all.

Jamie Oliver, who has always been a firm advocate of using fresh ingredients in simple ways, puts a healthy spin on his tasty dishes on pages 20-27. His delicious recipes are perfect to fuel your day and keep you going now that the winter chill is settling in.

As the festive season approaches, it’s time to think about office parties.

Have a look at our list of unique venues, where you and your colleagues can indulge in delicious festive food, relax with a glass of wine or two and dance the night away. Turn to page 49 and get planning.

Sue Hitchen, Editor

WIN

CONTRIBUTORS

Advertising Design Jordan Porteous ADVERTISING Business Development Sharon Little SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door call 0131 226 7766 or email the editor: sue.hitchen@gmail.com

Jamie Oliver is making your health his top priority in his latest quick and easy cookbook

Rachel Allen is a TV chef putting Irish cooking on the map. She shares recipes from the Atlantic Coast

John Torode The MasterChef judge talks to Kate Copstick about his kitchen and his love of cooking

Yvette van Boven celebrates the art of baking, making you feel at ease with her easy-tofollow recipes foodies 3

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MERRY CHRISTMAS FROM MONTPELIERS With five incredible venues to choose from, we’ve got Christmas all wrapped up!

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